Ingredients
500g dried spaghetti
3 tsp extra virgin olive oil
1 clove garlic, smashed
200g flat pancetta, cut into batons (from delis or at deli counter of larger supermarkets)
2 free-range eggs
2 free-range egg yolks
40g parmesan, finely grated, plus extra, to serve
Sea-salt flakes and freshly ground black pepper, to season
Flat-leaf parsley, finely chopped, to garnish
Method
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Cook spaghetti in a large saucepan of boiling salted water following pack instructions.
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Meanwhile, put oil and garlic in a large frying pan over a medium heat. Cook for 1 minute or until fragrant.
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Stir in pancetta and cook, stirring occasionally, for 4 minutes or until pancetta is lightly browned.
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Meanwhile, put eggs, egg yolks and parmesan in a large bowl and whisk to combine. Season with pepper and set aside.
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Use tongs to remove cooked spaghetti from saucepan and transfer into frying pan, allowing a little of the pasta water to transfer on pasta strands.
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Toss well then remove frying pan from heat. Add egg mixture to pan, tossing well to coat spaghetti. Taste, then season with salt, if necessary.
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Arrange carbonara on serving plates. Top with parsley and extra parmesan, and season with pepper. Serve.